Tip : You can add 1/2 cup of corn kernels, or some chopped walnuts or pecans to the batter for a different taste.
Ingredients
- 1 stick butter plus 2 tb more butter or margerine
- 1/2 cup sugar
- 1/4 cup corn syrup or honey
- 2 whole eggs room temperature
- 1 cup buttermilk to make your own, use 1 c milk and 1 tb vinegar stir and allow to rest 5 min
- 1 cup all-purpose flour
- 1 cup corn meal
- 1/2 tsp baking powder
- 1/2 tsp salt
- vegetable spray for spraying muffin tins
Instructions
- Gather all ingredients before starting recipe
- Pre heat oven to 350 °F
- Lightly spray mini muffin tins with vegetable spray.
- Add 1 stick butter plus 2 tablespoons to a microwave proof dish and heat on high for 30 seconds.
- In a large bowl, combine melted butter, 1/2 cup sugar and 1/4 cup corn syrup or honey. Whisk to combine. Whisk in 2 whole eggs one at a time to mixture, stirring until the mixture is smooth, then add 1 cup buttermilk .
- Mix with wire whisk until fully combined and smooth.
- Measure and add 1 cup all-purpose flour, 1 cup corn meal, 1/2 tsp baking powder and 1/2 tsp salt into a deep bowl and mix ingredients with a wire whisk to combine.
- Add dry mixture to the egg and buttermilk mixture and stir to combine.
- Using a scoop, drop dough into prepared muffin tins and allow to rest for 3 minutes before placing in oven.
- Set timer for 30 minutes and place baking pan in the pre heated oven and bake until a tooth pick inserted in the center comes out clean.
Serving
- The cornbread should be served warm, so if not serving right away, allow to cool to room temperature. Leave muffins in the tin, or cut into squares and then cover tightly with cling wrap until ready to use.
Finishing
- Pre heat oven to 100° and place the uncovered corn bread in the oven to reheat; set the timer for 5-6 minutes if warming from room temperature.